Chili is a truly comforting meal, perfect for chilly evenings or game day. I love how a warm bowl can make any day better and bring everyone to the table.
Today, I’m sharing two fantastic chili recipes that are easy to make and full of hearty flavors. You’ll find a great plant-based option and a rich meat version here, both perfect for a satisfying dinner.
Jump to Recipe:
Hearty 3 Bean Chili Recipe: Easy Plant-Based Dinner
This 3 bean chili is a wonderful plant-based option for dinner. It’s packed with flavor and so satisfying, perfect for a cozy night in.
Key Ingredients & Tips
- Bean Variety: Using different beans adds texture and depth to your chili. Try kidney, black, and cannellini beans for the best mix.
- Slow Simmer: Letting your chili simmer for a longer time allows all the spices to meld together beautifully. This makes the flavor deeper.
What You Need
- 1 tbsp olive oil
- 1 onion, chopped
- 2 bell peppers, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, rinsed
- 1 can (15 oz) black beans, rinsed
- 1 can (15 oz) cannellini beans, rinsed
- 1 cup vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
Making the Chili
Step 1: Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion and bell peppers, and cook until they are soft, about 5-7 minutes. Stir in the minced garlic and cook for another minute until you can smell it.
Step 2: Add Beans & Tomatoes
Stir in the diced tomatoes, kidney beans, black beans, cannellini beans, and vegetable broth. Add the chili powder and cumin, making sure everything is mixed well.
Step 3: Simmer Gently
Bring the chili to a gentle boil, then turn down the heat to low. Let it simmer for at least 30 minutes, stirring now and then, so all the flavors can combine. Season with salt and pepper to your liking before serving.
📝 Final Note
This chili tastes even better the next day, so it’s a great meal prep choice to make ahead of time.
Rich Bison Chili: A Robust Dinner Idea
If you’re looking for a hearty meat chili, this bison chili is a fantastic choice. It offers a deeper flavor and is wonderfully filling for any meal.
Key Ingredients & Tips
- Lean Meat Choice: Bison is leaner than beef, giving you a rich taste without too much fat. Make sure to brown it well for the best flavor.
- Smoked Paprika: A touch of smoked paprika really boosts the depth of flavor in this chili. It adds a lovely warmth and a nice color.
What You Need
- 1 tbsp olive oil
- 1 lb ground bison
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, rinsed
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
⏱️ Time: 1 hour🍽️ Yields: 6-8 servings
Making the Chili
Step 1: Brown the Bison
Heat olive oil in a large pot over medium-high heat. Add the ground bison and cook, breaking it up with a spoon, until it is fully browned. Drain any extra fat from the pot.
Step 2: Cook Vegetables & Spices
Add the chopped onion, bell pepper, and garlic to the pot with the bison. Cook until the vegetables soften, which takes about 5 minutes. Stir in the chili powder, cumin, and smoked paprika, and cook for 1 minute more to toast the spices.
Step 3: Simmer for Flavor
Pour in the crushed tomatoes and beef broth. Add the kidney beans. Bring the mixture to a boil, then reduce the heat to low and let it simmer for at least 45 minutes to an hour. This helps all the flavors mix well and deepen. Season with salt and pepper to your liking.
📝 Final Note
Serve your bison chili with a dollop of sour cream or shredded cheese for an extra creamy and delicious finish.